English Toffee

English Toffee

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Shellie Smith


This English Toffee recipe was one that my Grandmother had handwritten in her Recipe Box that my Mother has passed on in our family cook book, "Never trust a skinny cook" I can remember as a kid the smell in the room as this was being made. And now, it always reminds me of my Grandmother. I hope you enjoy it as well.


★★★★★ 1 vote

depends on if you want to share
45 Min


  • 1 lb
    butter, room temperature
  • 4 c
  • 1 c
  • 1/8 tsp
  • 1/4 c
    karo syrup
  • 1 tsp
    vanilla extract
  • ·
    mineral oil
  • ·
    fine chopped nuts

How to Make English Toffee


  1. Bring sugar, water and Karo syrup to 280 degrees. Add butter and boil to 315 degrees.
  2. Add salt and vanilla, continue to boil to 320 degrees. (Without a candy thermometer boil about 45 minutes until thick and stringy.)
  3. Pour out on a cookie sheet oiled with mineral oil- pour real thin and cover with fine chopped nuts.
  4. Let cool. Break into pieces and enjoy!

Printable Recipe Card

About English Toffee

Course/Dish: Candies
Other Tag: Quick & Easy

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